Author Topic: New Member  (Read 257 times)

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Offline pzmo

  • Registered User
  • Posts: 1
  • Location: Texas
  • I Love Pizza!
New Member
« on: March 11, 2013, 10:26:25 PM »
Hi all......I have been working on my pizza dough for at least 10 years.  Originally from Jersey, moved to Texas and could not find a good thin crust pie so I started making my own, initially following the guidance of Peter Reinhart "American Pie."  My experiments evolved to Caputo 00, KABF, yeast, sugar, salt and ice water.  Recently I ate at a restaurant in Breckenridge and totally enjoyed their crust.  I asked what kind of flour they used and they told me High Power, High Gluten ConAgro flour. 

I am hoping someone on this forum can give me a recipe using the ConAgro flour.  I am wondering if I can use my existing recipe, substituting ConAgro for the 00 and bread flours?

Thanks for any suggestions!